葡萄籽多酚化合物抗氧化能力与抗癌细胞增殖活性的评价

目的:探讨葡萄鲜果及酿酒皮渣中葡萄籽提取物中的酚类化合物含量,抗氧化特性及对癌细胞增殖的抑制作用。方法:乙醇法提取葡萄籽中多酚化合物,分光光度计法测定三大酚类化合物参数(总酚、类黄酮类、黄烷-3-醇类)及3种抗氧化性能参数(DPPH及ABTS自由基清除能力,FRAP分析)。体外培养肝癌细胞HepG2,建立细胞模型,不同浓度的提取物作用于癌细胞后,采用四甲基偶氮唑盐比色法(MTT法)检测多酚提取物对癌细胞增殖的抑制作用。结果:不同样品葡萄籽所含酚类化合物、抗氧化性能、抗癌细胞增殖能力均不同,酿酒皮渣的葡萄籽中仍含有大量的多酚化合物,其中欧亚种赤霞珠鲜果及酿酒皮渣中葡萄籽所含酚类化合物、抗氧化能力及抗癌细胞增殖活性高于圆叶葡萄Noble鲜果及酿酒皮渣。结论:葡萄鲜果与酿酒皮渣中的葡萄籽多酚化合物具有抗氧化能力及抗癌细胞增殖活性。     

海藻多酚提取分离及生物活性研究进展

海藻多酚被证实具有多种生物活性。海藻产生的多酚含量和生物活性不仅取决于生长环境和气候条件,还取决于提取方法和操作步骤。对海藻中多酚类成分的提取工艺、分离纯化工艺及生物活性研究现状进行综述,为海藻多酚在食品、药品等领域中的应用提供重要的理论依据。     

可食用植物不同形态酚类化合物研究进展

酚类化合物可预防与氧化应激有关的慢性疾病,植物是人类摄取酚类化合物的主要来源,深入研究酚类化合物对于功能性食品开发具有重要意义。近年来,研究者们发现酚类化合物以游离态和结合态存在于植物基质中,存在形态影响其在生物体内的代谢途径和活性。本文综述了植物不同形态酚类化合物的分离提取方法、在植物组织及器官中的分布、影响分布的因素以及体内外活性研究进展,以期为科学开发富含酚类化合物的功能性食品提供参考。     

荞麦营养功能特性及相关食品开发研究进展

国内外对荞麦的研究主要集中在营养成分和活性成分的分析和提取,特别是黄酮类和多酚的提取和理化性质研究。不少国内学者研究了荞麦食品的加工开发,涉及馒头、面条、面包等主食类产品,饮料、啤酒、荞麦茶等饮品,还有一些功能性产品的研究。综述了荞麦营养和生物活性成分、荞麦食品和功能性产品的研究现状以及发展。     

乳源性生物活性肽的研究进展

乳蛋白及乳制品具有多种营养功能.乳蛋白通过水解及发酵的乳制品中可产生多种生物活性多肽.它们对诸如消化系统,心血管,免疫和神经系统起着重要的作用.随着提取技术的改进和新技术的开发,越来越多的乳源性生物活性肤及其所具有的多种生理功能被认识,并逐渐被应用到功能性食品、药品和化妆品等领域.综述乳源性生物活性肽主要功能,提取方法及对人体健康的作用.     

石莼多酚的提取工艺、组成成分分析及生物活性评价的研究进展

石莼多酚是绿藻石莼（Ulva lactuca）的次级代谢产物,已被实验证实具有多种生物活性。石莼产生的多酚含量和生物活性不仅取决于生长环境和气候条件,还取决于提取方法和操作步骤。本文将对绿藻石莼中多酚物质的提取工艺、组成成分分析及生物活性中的抗氧化活性、抑菌活性、降胆固醇、抗炎作用以及体外抗癌活性的研究现状进行综述,介绍石莼多酚的应用前景,旨在为增加石莼多酚这种自然资源在食品、药品等领域中的应用提供理论依据。     

葡萄素的生物活性研究

葡萄素（Viniferin）是葡萄与葡萄酒中重要功能性成分白藜芦醇（Resveratrol）聚合后的一类天然多酚。近年来的研究发现,葡萄素和白藜芦醇一样具有抗菌、抗炎、抗癌等多种生物活性,并且其活性和稳定性都高于白藜芦醇。因而在植物抗病、人体生理药理活性领域倍受关注。本文对葡萄与葡萄酒中几种主要葡萄素的生物活性、分布和检测等方面的研究进展做简要介绍。     

纳米技术在功能性食品中应用

近年来,纳米技术在功能性食品中应用正处快速发展阶段,其作为高新技术在功能性食品领域应用研究得到越来越多关注;纳米技术不仅可用于功能性食品生产和加工,也可提高生物活性、吸收率、稳定性、降低毒性。该文重点介绍纳米技术在功能性食品中应用。     

食品基质及加工方式对多酚生物利用度影响的研究进展

酚类化合物是植物性食品中的重要成分,具有多种功能活性,但因其生物利用度低,不能在体内完全发挥其生物活性。因此寻找到一条有效的途径来提高其生物利用率非常必要。本文综述了多糖、蛋白质、脂质三种食品基质及不同加工方式对多酚生物利用度的影响,以期为食品加工中提高多酚生物利用度提供借鉴和思考。     

植物多酚-蛋白质复合物生物活性及应用研究进展

蛋白质与植物多酚是食品体系中的重要组成成分,其相互作用被广泛研究,这种相互作用对于合理设计功能性食品和提高多酚、蛋白质的生物利用率具有重要意义.本文主要从植物多酚与蛋白质的关系出发,阐述影响多酚与蛋白质相互作用的因素;同时重点总结近几年多酚-蛋白质复合物的抗氧化性、消化性、致敏性和抑菌性等生物活性的研究进展及其在食品医...     

Functional components of grape pomace: their composition,biological properties and potential applications

The roles of functional foods on human health have been realised by more and more researchers, food producers and consumers. Functional food ingredients from both plant and animal sources such as dietary fibre, soy protein isolate, whey protein isolate and omega 3 fatty acid have been widely used in functional food product development. Many fruit processing by‐products such as grape, apple and orange peels are rich in bioactive phytochemicals, dietary fibre and unsaturated fatty acids, hence have potential to serve as functional food ingredients. In this review, we summarise recent advancement of research in grape pomace (GP), the residual of grapes after wine making. The polyphenol profile of GP and their biological, antioxidant and antimicrobial activities, the stability of GP polyphenols in food system, the interaction between GP polyphenol and other food ingredients, as well as the functionalities of grape seed oil and GP fibre are covered.     

SOLID-STATE PRODUCTION OF PHENOLIC ANTIOXIDANTS FROM CRANBERRY POMACE BY RHIZOPUS OLIGOSPORUS

Cranberry pomace is a byproduct of the cranberry processing industry that can be targeted for production of value-added phenolic ingredients. Bio-processing of pomace by solid state fermentation (SSF) using food grade fungi provides unique strategies to improve nutraceutical properties and to produce functional phenolic ingredients. Several functional phenolic phytochemicals exist as glycosides or as other conjugated forms with reduced biological activity. We hypothesize that during SSF the fungal glycosidases mobilize some phenolic antioxidants in cranberry pomace and their activity by hydrolysis via β-glucosidase and releasing the aglycone. To develop this strategy we used food grade fungus Rhizopus oligosporus. Our goal was to target the release of simple phenolic aglycones and mobilized diphenyls. SSF of cranberry pomace was done for 16 days with nitrogen sources, ammonium nitrate (NH₄NO₃) and fish protein hydrolysate (FPH). The two nitrogen treatments increased water extractable phenolics by 15-26% by day 10 in the pomace. Antioxidant protection factor was highest on day 10 for both nitrogen treatments and was 20-25% higher than control for water extracts and 16.5-19.5% for ethanol extracts. The DPPH radical inhibition (DRI) capacity increased by 5% only for the NH₄NO₃ treatment and gradually decreased for FPH treatment in water extracts. There was no significant change in DRI of the ethanol extracts. The β-glucosidase activity increased by 60-fold for NH₄NO3 treatment and by over 100-fold for FPH treatment and correlated well with the increase in the extractable phenolics and antioxidant activity. Changes in diphenyl profiles during the solid-state process analyzed using HPLC indicated that ellagic acid increased by 4-5 fold in water extracts for both the nitrogen treatments. This increase was between 15-27% in the ethanol extracts. We conclude that SSF of cranberry pomace increased the antioxidant activity concurrent with increased β-glucosidase activity. The HPLC profile showed ellagic acid, a compound with anti-carcinogenic properties was enriched. The antioxidant function has implications for prevention of major oxidation-linked diseases such as cancer and CVD. This value-added SSF strategy is an innovative approach to enhance nutraceutically-relevant functional phytochemicals for food and feed applications.     

Food-compatible method for the efficient extraction and stabilization of cranberry pomace polyphenols

Cranberry pomace is a byproduct of cranberry processing and is comprised of seeds, skins and stems of the cranberry fruit. While cranberry pomace contains beneficial polyphenols, including proanthocyanidins and anthocyanins, it is not a palatable source of these compounds and is typically discarded. In this study, we have developed and optimized a method to extract polyphenols from cranberry pomace using aqueous ethanol, a food grade solvent. Biochemical characterization of the pomace extract showed the presence of a broad range of polyphenols also present in cranberry juice concentrate. By co-drying cranberry pomace extract with a protein-rich food matrix, such as soy protein isolate (SPI), we have developed a method to produce a cranberry polyphenol–SPI complex (CBP-SPI) containing 10% cranberry polyphenols. Unlike dried cranberry pomace extract alone, proanthocyanidins, anthocyanins and total polyphenols were found to be highly stable at 37 °C in the CBP-SPI powder. The extraction and stabilization of cranberry pomace polyphenols using SPI provides an innovative approach for utilizing pomace in the development of novel food ingredients.     

糙米酚类物质对淀粉消化特性的影响研究进展

糖尿病等慢性病是全球范围内重要的公共卫生问题。淀粉摄入是导致餐后血糖升高的主要原因之一。近年来研究表明，多酚类物质能够延缓淀粉的消化速率。糙米富含丰富的酚类物质，作为重要的全谷物来源，其营养健康功效在全世界得到广泛共识。糙米酚类物质特有基团如酚羟基对消化酶类产生一定的抑制作用，在加工过程中淀粉自身结构的改变也使消化酶类对其的作用减小，不仅能有效控制淀粉的消化速率及消化率，还能改善食品品质。本文从糙米中酚类物质及其抗氧化活性、淀粉消化过程、糙米多酚对淀粉消化特性的影响及其作用机制等几个方面进行综述，旨在阐明全谷物糙米酚类物质延缓淀粉消化的科学依据，为开发适用于慢性病人群、肥胖人群、超重人群、老年人群等的全谷物糙米基和淀粉基食品提供参考。     

New food ingredients from broccoli by-products: physical,chemical and technological properties

Broccoli stems and leaves examined were rich in protein (23.2%, dry weight), fibre (36.5%, dry weight) and polyphenols (11.4 mg gallic acid equivalents g⁻¹). Chlorogenic acid, neochlorogenic acid and quinic acid were the major phenolics found. Broccoli by-products have potential to be developed as differentiated food ingredients by separation. On a dry basis, the pomace and washed pomace fractions were enriched in fibre and had higher water-holding but lower water solubility and emulsifying capacity compared to juice and supernatant from washed pomace, which were enriched in protein. The juice and supernatant had higher polyphenol content and higher antioxidant activity, suggesting that polyphenols were the major contributors to antioxidant activity. For convenience of use, the products may be supplied as packaged powdered ingredients, but this was practical only for broccoli stems and leaves and pomaces as these powders had higher glass transition temperatures than the juice and supernatant fractions.     

Valorisation of grape pomace (cv. Muscat) for development of functional cookies

Fruit juice industries and wineries generate considerable amount of grape pomace as waste from fresh grapes. However, the nutritional assets of grape pomace that include antioxidants, mainly polyphenols, should not be neglected, and be further processed in developing food supplements. In this study, grape pomace (cv. Muscat) was found to be indeed nutrient-rich. This pomace was subsequently employed in development of grape pomace cookies, as a functional snack. The characterisation of the grape pomace cookies delineated their healthfulness in terms of antioxidant potential, and storability in terms of higher shelf life, at 6% w/w in cookie dough. The present study highlights the importance of utilising a wasted bioresource in adding functional value to a common food that otherwise is only a fat-rich snack.     

The Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Properties

Digestion is the key step for delivering nutrients and bioactive substances to the body. The way different food components interact with each other and with digestive enzymes can modify the digestion process and affect human health. Understanding how food components interact during digestion is essential for the rational design of functional food products. Plant polyphenols have gained much attention for the bioactive roles they play in the human body. However, their strong beneficial effects on human health have also been associated with a negative impact on the digestion process. Due to the generally low absorption of phenolic compounds after food intake, most of the consumed polyphenols remain in the gastrointestinal tract, where they then can exert inhibitory effects on enzymes involved in the degradation of saccharides, lipids, and proteins. While the inhibitory effects of phenolics on the digestion of energy‐rich food components (saccharides and lipids) may be regarded as beneficial, primarily in weight‐control diets, their inhibitory effects on the digestion of proteins are not desirable for the reason of reduced utilization of amino acids. The effect of polyphenols on protein digestion is reviewed in this article, with an emphasis on food processing methods to improve the antinutritive properties of polyphenols.     

Green Tea Polyphenolic Compounds and Human Health

Polyphenols are a structurally diverse group of compounds that occur widely throughout the plant kingdom. Polyphenolic compounds are ubiquitous in all plant organs and are, therefore, an integral part of the human diet. Recent interest in food phenolics has increased greatly because of the antioxidant and free radical-scavenging abilities associated with some phenolics and their potential effects on human health. Most of the polyphenols in green tea are commonly known as catechins. The regular consumption of green tea is related to benefits in some diseases as atherosclerosis and cancer. Although consumption of dietary polyphenols such as flavonoids has been suggested to have beneficial biological effects, there are considerable evidences to suggest that such compounds are not without risk of adverse effects.     

Green Tea Polyphenolic Compounds and Human Health

Polyphenols are a structurally diverse group of compounds that occur widely throughout the plant kingdom. Polyphenolic compounds are ubiquitous in all plant organs and are, therefore, an integral part of the human diet. Recent interest in food phenolics has increased greatly because of the antioxidant and free radical-scavenging abilities associated with some phenolics and their potential effects on human health. Most of the polyphenols in green tea are commonly known as catechins. The regular consumption of green tea is related to benefits in some diseases as atherosclerosis and cancer. Although consumption of dietary polyphenols such as flavonoids has been suggested to have beneficial biological effects, there are considerable evidences to suggest that such compounds are not without risk of adverse effects. Received: July 23, 2007; accepted August 8, 2007     

Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health‐enhancing properties of sorghum and millet food and beverage products

Sorghum and millet grains are generally rich in phytochemicals, particularly various types of phenolics. However, the types and amounts vary greatly between and within species. The food‐processing operations applied to these grains, i.e. dehulling and decortication, malting, fermentation and thermal processing, dramatically affect the quantity of phenolics present, most generally reducing them. Thus the levels of phytochemicals in sorghum and millet foods and beverages are usually considerably lower than in the grains. Notwithstanding this, there is considerable evidence that sorghum and millet foods and beverages have important functional and health‐promoting effects, specifically antidiabetic, cardiovascular disease and cancer prevention, due to the actions of these phytochemicals. Also their lactic acid bacteria‐fermented products may have probiotic effects related to their unique microflora. However, direct proof of these health‐enhancing effects is lacking as most studies have been carried out on the grains or grain extracts and not the food and beverage products themselves, and also most research work has been in vitro or ex vivo and not in vivo. To provide the required evidence, better designed studies are needed. The sorghum and millet products should be fully characterised, especially their phytochemical composition. Most importantly, well‐controlled human clinical studies and intervention trials are required. © 2014 Society of Chemical Industry